This pumpkin spice sour is a delightful blend of sweet and tart. For an egg white alternative, you can get a lovely foamy top using chickpea juice which is vegan or substitute a bit of ice cream for a summer treat!

Pumpkin Spice Sour Cocktail

.75oz Maple syrup

.75 oz Lemon juice

one egg white

1.5oz Upstate Vodka

Rim coupe glass around outside edges with pumpkin spice mixture (equal parts pumpkin spice and sugar) and set aside. In Boston shaker, pour lemon juice, maple syrup and Upstate Vodka. Add ice to small tin. Shake for about 30 seconds or until well chilled. Strain mixture back into small tin and discard ice. In large tin add one egg white. Combine shakers WITHOUT ice and shake again for thirty seconds. Pour contents into rimmed coupe glass without using a strainer.

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